In a small bowl, whisk together the regular soy sauce, dark soy sauce, minced garlic, brown sugar, chicken broth, and cornstarch. Stir until the sugar and cornstarch are completely dissolved. Set this mixture aside so the flavors can meld.

Heat your wok or skillet over medium-high heat and add the neutral cooking oil. Season the bite-sized chicken breast pieces with salt and pepper, then add them to the hot pan in a single layer. Let them sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms, then flip and cook through.

Add the bright green and red bell pepper squares directly into the wok with the seared chicken. Toss continuously for 2-3 minutes until the peppers are slightly blistered on the edges but retain their firm, crisp structure.

Give your sauce mixture one final stir and pour it over the chicken and peppers. The sauce will begin to bubble and thicken almost instantly upon hitting the hot pan. Toss everything vigorously for 1-2 minutes until all ingredients are enveloped in a thick, glossy, dark brown glaze.

Remove the wok from the heat and gently fold in the whole roasted cashew nuts so they stay crunchy. Spoon the lavish mixture over a base of fluffy steamed white jasmine rice in a shallow bowl. Garnish generously with finely sliced green scallions and a sprinkle of toasted white sesame seeds before serving.